highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric
Adapted from a leafy salad at 101 cookbooks

Accessibility & Dietary Notes )

What you need and what you do with it )

I served this as a side dish to a roast chicken, and then took the leftovers and cooked them into a risotto using the basic recipe I used here. Om nom nom.
jesse_the_k: Muppet's Swedish chef brandishes cleaver and spoon with rooster at side (grandiloquent cook is grandiloquent)
[personal profile] jesse_the_k
This recipe originally called for 1-1/2 cups white sugar, but that drowned out the wonder that is cranberry. I fixed that for me, and now, for you.

Tools
Large saucepan with lid
Silicone or wooden spoon
1 cup measure
Five to seven inch chopping knife
Fine-tooth grater or sharp knife (for zesting)
Citrus juicer (there are many complex devices. You won't need those).
Tablespoon measure

Ingredients
1 US bag fresh cranberries (12 oz/340g)
2 under-ripe pears
2 oranges
1/3 cup white sugar
1/3 cup apple juice
3 Tbs cornstarch (or arrowroot or kuzu or other fine grain white thickener)

Method
1. Turn cranberries into large bowl, add water to float. Pick over and remove any moldy or crushed berries. Let soak while you're doing the other things.

2. Peel pears, make four slices vertically to isolate the core and yield 4 pieces. Turn each to its flat side and slice to 1/4inch, then slice crossways to yield 1/4 inch pear cubes

3. Wash one orange well; some oranges have a light wax you need to remove with a stiff brush. Zesting citrus fruit takes much longer to describe than to do. The plan is to scrape off the colored layer of skin to yield approximately 1 Tbs orange zest. (Don't go into the white pith, which is bitter.) Hold a sharp knife blade perpendicular to the peel and scrape, or hold the peel against the rice-size holes on a grater and scrub. Once done zesting, cut both oranges in half and squeeze out the juice. One way is to cradle the half-orange in your palm, gently push a fork into the center of your palm (but stop before you hit the peel!) place the middle of the fork over a glass, and squeeze.

4. Pour 1/3 cup white sugar into your measuring cup.

5. Add in apple juice to reach 2/3 cup.

6. Put the pears, orange zest, oranges, orange juice, sugar, and apple juice in the saucepan on medium heat. Drain the cranberries and add them to the saucepan. Cover and let it slow boil for 10 minutes. Check it every 2 minutes and stir gently. Around ten minutes, you'll hear plop plop pip as the cranberries pop in half.

7. Before that point measure 3 Tbs white thickener into the measuring cup. Add 3 Tbs cold water. Stir thoroughly. If it turns lumpy, add a little bit more cold water until it stays in solution.

8. Adjust the heat so the berries are again at a slow boil. Pour in the thickener. The mixture will change from deep fuchsia to opaque light pink. Stir slowly for around 90 seconds. When the berries are again translucent, let it cook 15 more seconds and you're done.

9. Turn into a storage container, and if your weather is like mine, put it on the porch to cool, then stick it in the refrigerator. This will keep covered for at least a week. I've served it at Thanksgiving meals; it's a great side dish with pork chops; it's a welcome addition to hot cereal; and we just eat it for dessert at my house.
jesse_the_k: Muppet's Swedish chef brandishes cleaver and spoon with rooster at side (grandiloquent cook is grandiloquent)
[personal profile] jesse_the_k
First few times I tried collards I was mystified: why did people rave about these greens? Now I love them. They're substantial and gratifying with a nice tooth. The key insight was: ditch the ribs, slice thin, plenty of oil, cook 'em slow and long.
This makes enough for two people as a side dish )

Veg*ns use olive oil plus a medium diced onion instead of the bacon: sweat them on low for a long time so the onions get sweet and fragrant. Add more olive oil before you add the collards.
peaceful_sands: butterfly (Default)
[personal profile] peaceful_sands
So I was serving quiche for dinner this evening and decided to make some coleslaw to go with it. It's ages since I've made coleslaw myself despite the fact that I far prefer it to the shop bought stuff which, for my taste, is always far too drippy and smothered with way too much mayonnaise.

I thought I would share my pseudo-coleslaw with you and see if anyone has any suggestions for the next batch. I've not included quantities because it's basically an 'as much as you feel like' kind of recipe - nothing is going to go drastically wrong if you use different quantities.

My ingredients

White cabbage
Red onion
Raw mushroom
Carrots (I picked some Chantenay ones which are supposed to be a little sweeter than the average)
Dried apricots
Mayonnaise

I diced everything (except the mayonnaise!) threw it in a bowl and mixed it up and then added enough mayo to coat but not drown the veg. And the nice thing is there's enough to go on lunch tomorrow. Today I didn't add them, but I also sometimes throw in a few chopped fresh chives.

I like adding the apricots for just that occasional bite of something a little sweeter. I know the shop bought ones sometimes include pineapple or sultanas, which is what made me begin to think about what else could go in. So does anyone have any other suggestions of things that they add to coleslaw for just that hint of unusual.
lauredhel: Coffee stain, captioned ANOTHER CUP? (coffee)
[personal profile] lauredhel
Manakish! (Lebanese pizza bread, also spelt manaqish, manaeesh, manakeesh, or manoush).

For my fellow PWD, the prep can be done sitting down, and a breadmaker takes care of much of the heavy lifting. Za'atar mix could be made in advance. The physically hardest bits are rolling and prepping the dough, and getting the cookie sheets in and out of the oven.

Recipe and photos behind the cut.

Read more... )
cougars_catnip: (Default)
[personal profile] cougars_catnip
Using some convenience ingredients takes the work out of this classic side dish.


 




cougars_catnip: (Default)
[personal profile] cougars_catnip
Cream of Potato soup is a hearty winter meal with salad and fresh hot bread.  And the parsnips is a nice alternative to the more common mashed potatoes. They go very well with roast chicken.

Read more... )
cougars_catnip: (Default)
[personal profile] cougars_catnip

When she was growing up my daughter would eat raw carrots but she didn't want them cooked, unless it was this sweet, buttery, crisp tender side dish.  

Read more... )
delladea: (Default)
[personal profile] delladea
Greens are some of my favorite veggies, and this is our family unit's favorite way of cooking collard greens. These go perfectly with a pot of black-eyed peas and a pan of cornbread, or put them with chili, fish, chicken... really anything except for Chinese or Thai takeout leftovers.

On to the recipe! )

Cooked collard greens keep a few days in the fridge, and IMO are better the next day. You can also slice the collard greens ahead of time if you plan on cooking them later in the day.
azurelunatic: Chocolate dessert, captioned No Artificial Shortages  (no artificial shortages)
[personal profile] azurelunatic
I have tested these on [personal profile] rising and [personal profile] tajasel, and they were a hit. Posting partly because [personal profile] rising needs the recipe. Because I have the seasoning mixes already on hand, and I keep bacon grease around as well, this is one of the things I improvised when simultaneously pretty broke and in need of comfort food.



Equipment:
Read more... )

Ingredients (amounts vary by intended number of servings; season to taste):
Baking potatoes
Grease or oil (bacon, by preference)
Montreal steak seasoning
Dill (slightly less optional)
Bacon salt (optional)
Taco seasoning (I used Trader Joe's) (optional)
Condiments (optional)

Preparation time: actually kind of slow, but most of it's waiting for the cooking, and the waiting can be done doing other things.
Serves: depends on how many potatoes you use. 1 potato per person; 2 potatoes per very hungry person.

Procedure: Read more... )

Notes and Modifications:
Read more... )
wendelah1: (cooking)
[personal profile] wendelah1
Another recipe from Lora Brody's "Slow Cooker Cooking." This couldn't be easier and it gets you away from that dreadful stirring thing you have to do to make risotto on a stovetop.


1/4 C. olive oil

2 shallots, peeled and minced

1 1/4 C. arborio rice

1/4 C. dry white wine

3 3/4 C. chicken broth

1 t. salt

1/2 or 2/3 C. freshly grated Parmesan cheese, preferably Parmigiano-Reggiano

Heat the oil in a small saute pan over medium heat, and sauté the shallots until they have softened. Scrape them into the insert (or bowl) of the slow cooker. If your microwave oven is large enough to hold the slow-cooker insert, place the oil and shallots in the insert, cover with the lid or a flat plate, place in microwave and cook on high for 4 to 5 minutes.

Toss rice in the insert to coat it with oil. Stir in wine, broth and salt. Cover and cook on High for about 2 hours or until all liquid is absorbed. Just before serving, stir in the cheese.

Makes 4 generous servings.
zarhooie: picture of small robot eating a box of pocky. Caption: OMNOMNOM (Random: omnomnom)
[personal profile] zarhooie
OMG. Jacob and I had the most fantastic smashed potatoes tonight! Here, have a not-recipe:

5-6 potatoes, peeled, quartered and boiled until soft
1/2 c parmesan cheese (we used the plastic bottle kind)
1/4 c heavy cream
2T butter
1/2 c sour cream

Smash all together with a potato masher. Voila! These would be extra tasty with a few tablespoons of crumbled bacon, or some fresh chives.

You're welcome. :)

-Kat

(x-posted to [personal profile] zarhooie)
silvercaladan: (family)
[personal profile] silvercaladan
 Its christmastime in the south, and the heat is afoot. But whether its 20 degrees or 70 (wahoo, Texas) outside, you can always enjoy this family classic: Corn Casserole.

Its about the easiest and most delicious thing you can make, and makes a fabulous side dish to go along with your Christmas Ham... I hear some families make turkey, but in my family, you eat (deep fried) turkey only for Thanksgiving. I'm sure the casserole'd taste awesome with both.

Deliciousness below... )
sid: (Default)
[personal profile] sid
I saw this recipe the other day, and while I'm not about to start baking, I did have red grapes and rosemary languishing in my refrigerator. So I bought some readymade focaccia.

read on )
sarah: (whip it)
[personal profile] sarah
I made a large batch of this over the weekend, and it's so simple -- and great for work lunches -- that I wanted to share. Vegetarian and only four or five ingredients:

pesto pasta salad )
abyssinia: Sam Carter looking up and smiling, math equations in background (SG1 - math makes Sam happy)
[personal profile] abyssinia
Good morning (or whatever time of day it is where you live) Omnomnom-ers

In the past year I've learned to enjoy beets, and in a moment of weakness at the farmer's market yesterday I picked up, for $8, a really giant bag of not-quite-perfect beets. The only problem is, now I'm not sure what to do with them.

I was wondering if anyone had any borscht recipes they swear by, or any other beet recipes in general.

My default beet recipe is:

1) Slice beets into thin pieces

2) Toss them in a little oil, then season somehow (Italian seasoning, parmesan and breadcrumbs, garlic powder, whatever)

3) Lay them on a cookie sheet and put them in the oven at 400 F for 20-30 minutes.

And while it is very yummy, I don't think I can eat the entire bag this way.
jumpuphigh: Man's lips with mustache, beard and piercing under bottom lip (priestly)
[personal profile] jumpuphigh
I've been craving good, homemade mac 'n cheese.  Does anybody have a recipe that they like?  Use of goat cheese a plus but not a necessity.

Thanks!
pommery: (Default)
[personal profile] pommery


Hi all! 

Was puttering around in the Kitchen and made these for dinner, thought I'd share. :)
Click for the noms... )
somethingnew: (nom)
[personal profile] somethingnew
I ended up with a bag of pearled barley and an article about repurposing your rice cooker to make other foods. Seemed like a good match to me! It came out beautifully and makes a great side dish. I made a few minor adaptations for what I had on hand and my rice cooker took longer than 40 minutes (will probably vary by cooker).

Rice Cooker Herbed Barley
2 Tbs margarine
2 Tbs onion flakes
2 Tbs parsley flakes
1 1/2 C pearled barley
3 1/4 C vegetable stock
1/2 C water
Non-stick cooking spray
Salt to taste

Spray rice cooker pan with non-stick cooking spray. Add ingredients and salt to taste. Cover and cook about 40 minutes or until rice cooker shuts off. Stir gently to loosen barley from the bottom of the pan. Cover and let stand 5 minutes before serving.

Adapted from Meals For You
facetofcathy: four equal blocks of purple and orange shades with a rusty orange block centred on top (Default)
[personal profile] facetofcathy
I posted this a few days ago in my own journal, and I thought I should share this here.  This is more a methodology than a recipe, so there's lots of room for personal variation.  There are other ways to make gravy that's totally vegetarian, but this is my favourite.

Vegetarian Gravy

How to... )

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